Low Sodium Dutch Muesli Buns
Discover the wholesome and irresistible charm of Low Sodium Dutch Muesli Buns, a heart-healthy twist on a classic European favorite! These fluffy, golden-brown buns are packed with nutrient-rich muesli featuring oats, seeds, and dried fruits, perfectly complemented by the natural sweetness of honey and a hint of warm cinnamon. Made with a blend of whole wheat and all-purpose flours, these buns are ideal for anyone seeking a low-sodium and nutritious baked good. Easy to prepare with minimal hands-on time, they boast a soft, airy texture and a glossy finish from a delicate egg wash. Perfect for breakfast, brunch, or a snack, pair these buns with your favorite spreads or enjoy them on their own for a deliciously wholesome treat. This recipe combines heart-healthy ingredients with the comforting aroma of freshly baked bread—your kitchen will never smell better!
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Recipe Information
Ingredients
- 250 g Whole wheat flour
- 150 g All-purpose flour
- 7 g Instant yeast
- 50 g Brown sugar
- 1 tsp Ground cinnamon
- 150 g Muesli mix (no added salt) with oats, seeds, and dried fruits
- 40 g Unsalted butter, melted
- 250 ml Warm water
- 1 tbsp Honey
- 1 Egg, lightly beaten
Instructions
In a large bowl, mix together whole wheat flour, all-purpose flour, instant yeast, brown sugar, and ground cinnamon.
Stir in the muesli mix until well combined.
In a separate bowl, combine the warm water, melted unsalted butter, and honey, then mix until evenly blended.
Slowly add the wet ingredients into the dry mixture, stirring with a wooden spoon or your hands until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Punch down the risen dough to deflate it, then divide it into 12 equal pieces.
Shape each piece into a bun and place them on a baking tray lined with parchment paper, leaving space between each bun.
Cover the buns lightly with a kitchen towel and let them rise again for about 30 minutes.
Preheat your oven to 200°C (390°F).
Brush the tops of the buns with the beaten egg to give them a glossy finish after baking.
Bake the buns in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Allow the buns to cool on a wire rack before serving.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 465.2 g | 169% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 98.0 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 289 mg | 22% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
